Grease the crock from a 6 quart slow cooker or spray with cooking spray.

In a medium size bowl, mix the frozen hash browns and the chopped onion.

Spread 1/2 half of the hash browns on the bottom of the grease crock.

Add 1 cup of ham on top of the hash browns and distribute evenly.

Combine both cheeses with the parsley and stir to mix evenly. Sprinkle 1/2 of this mixture over the ham.

Layer the remaining hash browns, ham and cheese in the same order, patting each layer down as it is added.

After finishing all the layers, combine the eggs, evaporated milk, salt, and pepper. Whisk until smooth. Carefully pour the egg mixture over the hash brown, ham and cheese layers.

Place the cover on the slow cooker and turn it on low. Cook for 4 to 5 hours. If you are not ready to start the cooking process, the prepared dish can be covered and placed in the refrigerator until the appropriate time.

Fry the bacon until crispy and then break it into large pieces. Have the bacon prepared before the breakfast bake is finished cooking.

Approximately 15 minutes before serving, remove the cover and distribute the bacon pieces evenly on top of the breakfast bake. Place the cover back on and cook for 15 to 20 minutes. When the bacon is warm, it is ready to serve.